Zucchini and sausage patties

Name: Zucchini and sausage patties
Ingredients: 1 1/2 medium zucchini (450 g); 1 medium onion (150 g); 1/2 carrot (40 g); 2 fresh sausages (about 200 g); 2 eggs; 2 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 garlic cloves; 15 g fresh parsley; 60 ml oil

Salad - Zucchini and sausage patties by Ancuta D. - Recipia

Zucchini and sausage patties are pan-fried until soft in the middle and browned around the edges, and the mixture holds its shape. They’re usually eaten hot, freshly fried, with the sausage flavor more pronounced than the zucchini and carrot. I like to grate the carrot very finely so you don’t notice any pieces. Prep: 20 minutes. Cook: 26 minutes. Total time: 46 minutes. Servings: 4. Approximately 310 kcal and 14 g protein per serving.

Ingredients

1 1/2 medium zucchini (450 g)
1 medium onion (150 g)
1/2 carrot (40 g)
2 fresh sausages (about 200 g)
2 eggs
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground pepper
4 garlic cloves
15 g fresh parsley
60 ml oil

Preparation

1. Wash the zucchini, peel and seed them, then grate them using the fine side of a grater. Squeeze them very well. 2. Peel the onion and chop it finely. Peel the carrot and grate it using the fine side of a grater. 3. Remove the sausage casings and put the meat in a bowl. Add the onion, carrot, eggs, flour, salt, pepper and peeled, crushed garlic. Mix; the mixture should be thick. Add the chopped parsley at the end and mix until combined. 4. Heat 60 ml oil in a frying pan over medium heat for 2 minutes. Shape the mixture into medium-sized patties and fry them in 3 batches, for 4 minutes on each side, until browned.

Notes

Keep the patties in the fridge for up to 3 days. I fry them towards the end of preparing the meal and serve them with sour cream while they’re hot. For a different meat, you can use 2 fresh chicken sausages instead of the ones in the mixture; the dish contains eggs and gluten from the flour. Very mature zucchini may have large, watery seeds, which you should remove before grating. Sausages vary in saltiness, so reduce the salt if they’re already well seasoned.